Beurre Noisette (Brown Butter)

Browned Butter
Browned Butter

Let’s take butter up a notch in flavour! Try this recipe at least once – I promise you will not regret it. Deep, rich, nutty flavours that remind me of caramel, a block or two of browned butter can be used to cook eggs, add to your baking, or melt and pour over cooked vegetables, like I did on my Brown-buttered Brussels Sprouts. And more good news: since you are essentially removing the milk solids from the butter (when you strain it through the muslin / cheesecloth), so this browned butter is even lower in carbs than regular butter (in fact, its zero carbs). If you love it (and I know you will), make a larger batch next time.

 

– – – – – – – – – – – – per serving – – – – – – – – – – – –
Carbs 0g
(0%); Fat 9.8g (100%); Protein 0g (0%)
– – – – – – – – – – – – – – – – – – – – – – – – – – – – – – –


Sign up to the monthly MUD & LOVE newsletter (if you haven't done so already)*

*By including your information above, you agree to adding yourself to my emailing list managed by Mailchimp. Your information will never be passed on to a 3rd party*

Print Recipe
Beurre Noisette / Browned Butter (Keto)
Deliciously nutty, beurre noisette (browned butter) will become your new favourite go-to, coming in at 0g carbs per serving (1 serving = 10g / 0.4oz)
Browned Butter
Votes: 6
Rating: 5
You:
Rate this recipe!
Course Sauces / Condiments
Cuisine French, General
Prep Time 2 minutes
Cook Time 15 minutes
Passive Time 3 hours to set
Servings
blocks (10g / 0.4oz each)
Ingredients
  • 100 g unsalted grass-fed butter
Course Sauces / Condiments
Cuisine French, General
Prep Time 2 minutes
Cook Time 15 minutes
Passive Time 3 hours to set
Servings
blocks (10g / 0.4oz each)
Ingredients
  • 100 g unsalted grass-fed butter
Browned Butter
Votes: 6
Rating: 5
You:
Rate this recipe!
Instructions
  1. Melt the butter in a small pan over moderate heat.
  2. Keep an eye on it, you will see it starts foaming. You will soon notice a delicious caramel, nutty aroma and the butter will start browning.
  3. Before the milk solids (that have separated and sunk) start burning and ruining the batch, remove the pan from the heat and strain the melted mixture through muslin or cheesecloth into a bowl. Discard the muslin containing the foam and browned milk solids.
  4. Pour the mixture into a suitably sized tray or wide-bottomed bowl, then place in the fridge for several hours to set. Slice the browned butter into handy little blocks (approx. 10g / 0.4oz pieces) for easy use, like I have done in the pic.
  5. You will yield approximately (80g / 2.8oz) butter after removing the milk solids and the macros are calculated per 10g / 0.4oz per little browned-butter block.
  6. The full macro-breakdown (and allergens) can be found further down the page.
Recipe Notes

Macros were calculated per 10g / 0.4oz block, so portion accordingly once the butter has set. You are free to then grab-and-go with ease when cooking...

Photographs and recipes on MUD & LOVE are copyright © Monya Kilian Palmer. However, these recipes were created for you to enjoy and share, so feel free to share the link of this recipe on your social media channels. If you are on Instagram, find me here; and if you want to subscribe to my monthly newsletter, click here. Happy cooking!

DISCLOSURE: Like many blogs, I am part of the Affiliates Program on Amazon. The links to the products I recommend on this page are affiliate links, meaning - at no additional cost to you - I will earn a commission if you click through and make a purchase.


Amazon links on this page are directed at the UK market. However, if you visit the IN MY KETO PANTRY and IN MY KETO KITCHEN pages on this site, you will see links to the same products available for readers from the USA (and other countries). I got you all covered!

Macro Details per serving (per 10g / 0.4oz block)
0%          Carbs
0%          Protein
100%     Fat

Nutritional Information per serving (per 10g / 0.4oz block)
Calories                         88Kcal / 368kJ
Fat                                  9.8g
of which saturates       5.8g
Carbohydrates             0g (for my US readers, these are what you refer to as net carbs. See below*)
of which sugars           0g
Fibre                               0g
Protein                           0g

*Note for US readers: The recipes on this site show the carbohydrates which should be counted on keto (in this case: it's 0g). Here in the UK, our nutritional breakdown information displays a carbohydrate count that has already had the dietary fibre subtracted (and displayed separately) - and it’s indicated this way throughout the site. In short, you need not subtract anything further.

Allergens
Milk

The nutritional analysis, macro and allergen breakdown of the recipes on this site are done using the cloud-based software NUTRITICS®. NUTRITICS® is fully approved by the relevant Trading Standards organizations and is EU and FDA-compliant. The author, Monya Kilian Palmer is trained in using this superior software in order to provide you accurate data.

See all the Sauces and Condiments on Mud and Love:

Guacamole
Quick Guacamole (Keto; Paleo)
Keto Mayonnaise
Easy Homemade Mayonnaise (Keto; Paleo)
Roasted Tomato Sauce
Roasted Tomato Sauce (Keto; Paleo)
Keto Basil Pesto
Best-ever Homemade Basil Pesto
Cashew Nut Cheese Sauce
Cashew Nut 'Cheese' Sauce (Vegan)
Keto Hollandaise
Keto Hollandaise Sauce
Load More

Summary
recipe image
Recipe
Beurre Noisette / Browned Butter (Keto)
Author
Published On
Total Time
Average Rating
51star1star1star1star1star Based on 4 Review(s)

You may also like

1 Comment

Leave a Reply

Your email address will not be published. Required fields are marked *

This site uses Akismet to reduce spam. Learn how your comment data is processed.